Ingredients

 

1 pound chicken tenderloins or thin chicken breasts

​

1 ½ cups long grain white rice

​

4 cups chicken broth or stock divided

​

1 medium onion diced fine, about 1 cup

​

4 garlic cloves minced

​

2 teaspoons garlic powder divided

​

2 teaspoons salt divided

​

½ teaspoon black pepper

​

½ teaspoon paprika

​

¼ teaspoon onion powder

​

½ teaspoon red pepper flakes optional

​

1 tablespoon olive oil

​

​

​

​

Instructions
 

Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with 1/2 teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent. 

​

Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted. 

​

Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper. Season chicken on both sides, and set aside.

​

Nestle the chicken into the rice and add 3 cups of the chicken broth, careful not to pour over the chicken. Bring to a boil, then reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice. 

​

Remove lid and give it a good stir. Pour in the remaining cup of chicken broth, 1/2 teaspoon salt, 1 teaspoon garlic powder and red pepper flakes if using. Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.

​

Let rest 5 minutes before serving. Garnish with fresh minced parsley if desired.